Peel and dice the potatoes into 1 cm cubes.
Top and tail the green beans and slice on the diagonal.
Bring 1 cup of water to boil in a saute pan. Add 1/4 tsp ground turmeric, 1/2 tsp salt and the potatoes, carrot and green beans. Cover and bring to a boil on high flame. Reduce flame and simmer for 6-7 minutes until the vegetables are tender.
Meanwhile, in a food processor or small blender jar, grind the spice paste ingredients with a splash of water to a fine puree.
Also grind the thickening paste ingredients with 2-3 tbsp of water to fine paste.
Heat oil in a saute pan. Fry the tejpata, cloves, cinnamon and cumin seeds for 20 seconds, until fragrant.
Fry the spice paste on a high flame with constant stirring until the moisture has evaporated, for around 5-6 minutes.
Add the remaining 1/4 tsp salt, 1/4 tsp ground turmeric and coriander powder to this curry paste in the pan and stir on high heat to combine.
Tip the cooked vegetables along with any cooking water into the paste.
Add the thickening paste and frozen peas with around 1/2 cup water. Stir to combine all the ingredients well and bring to a simmer. If you feel the curry is too thick, add around 1/4 water and simmer for 1-2 minutes.
Finish with finely chopped coriander and a sprinkle of garam masala.
Serve hot with rotis or rice.